Italian Chicken Risotto
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 1/2 lbs. boneless skinless chicken breast | Cut into ½ inch pieces. |
| 1/2 teaspoon salt | |
| 1/4 teaspoon ground black pepper | |
| ¼ cup olive oil, divided | |
| 8 cups low sodium chicken broth | |
| 1-pound white mushrooms | Washed trimmed and thinly sliced |
| 1 teaspoon basil | |
| ½ teaspoon oregano | |
| ½ teaspoon garlic powder | |
| ¼ cup minced onion | Washed, peeled and minced |
| 2 cup Arborio rice | |
| ½ cup Parmesan cheese | Washed, trimmed and diced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large skillet heat 2 tablespoons olive over medium high heat. Season chicken with salt and pepper. Sauté chicken until no longer pink. Remove from heat. Keep warm | Instant read thermometer should read 165 degrees. |
| 2 | In a medium pan, heat 2 tablespoons oil over medium high heat. Stir in the mushrooms, basil, oregano, garlic powder and cook until soft. Remove mushrooms and set aside. Stir in onion and cook 1 minute. | |
| 3 | Add rice and remain olive oil. Stir to coat the rice. Add broth, ½ cup at a time, stirring continuously. Cook until broth is absorbed. Continue adding broth ½ cup at a time stirring continuously until the liquid is absorbed and the rice is al dente, about 15- 20 minutes. | |
| 4 | Remove from heat and stir in mushrooms, chicken and Parmesan cheese. Serve hot. |
Posted in Chicken Dinner Recipes
